The Filling

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1 lb ground beef

1 yellow onion, diced

4 garlic cloves, minced

1 tbsp chili powder

1 tbsp cumin

2 tsp garlic powder

2 tsp paprika

1 tsp onion powder

1 tsp oregano

1 tsp salt

1 tsp black pepper

2 tbsp tomato paste

½ cup beef broth

½ cup red bell pepper, diced

½ cup green bell pepper, diced

½ cup corn

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The Assembly:

Burrito-size flour tortillas

Mozzarella cheese

3 tbsp butter, melted

2 cloves garlic, minced

1 tsp dried parsley

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1. Cook the beef: In a large skillet, cook the diced onion and garlic over medium heat until softened. Add the ground beef and brown until fully cooked. [1]

2. Season: Add chili powder, cumin, paprika, onion powder, oregano, and salt. Stir in the tomato paste, followed by the beef broth. Let it simmer until the liquid is absorbed by the beef. [1, 2]

3. Add vegetables: Fold in the bell peppers and corn, then remove from the heat. Let the mixture cool slightly. [1, 2]

4. Prep the tortillas: Quickly dip each large tortilla in water so it becomes flexible without tearing. Cut the tortilla exactly in half. [1, 2]

5. Fold the pockets: Place a spoonful of beef mixture and a handful of shredded cheese onto the center of the tortilla half. Fold the two sides over the filling to create a triangle-shaped pocket. [1]

6. Bake: Mix the melted butter with the garlic and parsley. Brush the bottom of a baking dish with garlic butter and place the pockets seam-side down. Brush the tops of the pockets with the remaining butter. [1]

7. Crisp: Bake in a preheated oven at 400° F for 15-20 minutes until deeply golden and crispy. For an extra crunch, broil for the last 2-3 minutes.